Ingredients
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted, plus more for cooking
• 1 teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed throughout the batter.
- Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. The buttermilk adds tenderness and a subtle tang, while the eggs provide structure and richness.
- Mix the Batter: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing, as this can result in tough, rubbery pancakes. The batter should have a slightly lumpy texture.
- Preheat and Grease the Griddle: Heat a large griddle or nonstick skillet over medium heat. Melt a small pat of butter on the surface to ensure it’s properly greased before adding the batter.
- Cook the Pancakes: Using a ladle or scoop, pour the batter onto the hot griddle, forming pancakes about 4 inches in diameter. Cook for 2-3 minutes, or until the edges are set and bubbles begin to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep Warm: As you cook the pancakes in batches, transfer the cooked ones to a baking sheet and place in a 200°F oven to keep them warm until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Crowd-Pleasing, Easy Cracker Barrel Pancake Recipe